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Salted Butter Sourdough Discard Chocolate Chip Cookies | Chewy & Gooey

August 14, 2025

20 minutes

easy

22 cookies (about 3 Tbsp dough each)

Salted Butter Sourdough Discard Chocolate Chip Cookies

Got sourdough discard? 🍪 Let’s turn it into the gooey-est, salted-butter-chocolate-chip cookies you’ve ever had!

These Salted Butter Sourdough Discard Chocolate Chip Cookies bake up with crisp golden edges, soft, chewy centers, and melty chocolate in every bite. The magic starts with brown butter for a rich, nutty base, then comes the sourdough discard, adding depth, tenderness, and a subtle tang that makes these cookies completely unforgettable.

They’re simple to make, ridiculously delicious, and the perfect way to turn that extra starter into a batch of bakery-style cookies you’ll want to share… or keep all to yourself.

💚 Why You’ll Love This Cookie Twist

The classics you crave — golden edges, gooey centers, melty chocolate — with a cozy twist. Sourdough discard brings a hint of tang and a tummy-friendly edge, while brown butter makes each bite rich and nutty.

And here’s my favorite part: bake a few now for instant joy, then flash-freeze the rest. Once they’re firm, tuck them into freezer bags so future-you can pull out a scoop (or three) and have warm, gooey cookies whenever the sweet tooth calls. That first bite — crisp edges giving way to molten chocolate and tender, tangy crumb — is pure happiness.

Stack of salted butter sourdough chocolate chip cookies on a wooden board with milk in the background.
Stacked high, baked with love, and begging for a dunk in milk 🥛💛

🛒 Shop My Kitchen Favorites!

Love the tools and ingredients used in this recipe? I’ve gathered my favorite must-haves to make cooking easier and more enjoyable. [Click here] to check out my Amazon store for everything I used!

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Looking for more comforting, flavor-packed meals? Check out our [other recipes here]!

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Ingredients

Adjust Servings
1 cup (226g) salted butter
1 cup (220g) brown sugar
1 cup (120g) granulated sugar
3 eggs (1 egg + 2 egg yolks)
1 cup (250g) sourdough discard, room temp
2 tbsp (30g) heavy cream, room temp
1 tbsp (13g) vanilla extract
2 ½ cups (295g) all purpose flour
1 tsp (5g) baking powder
1 tsp (6g) baking soda
1 tsp (5g) salt
1 ½ cups (300g) chocolate chips of choice
pinch Flaky sea salt, for topping

Nutritional Information

250 Calories
32g Carbs
3g Protein
13g Fat
32g Sodium

Directions

1.

Brown the butter

Add butter to a large saucepan over medium-high heat. Melt and cook until slightly browned (~5 mins). Remove from heat and immediately pour into a large bowl. Let cool slightly.
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2.

Mix dry ingredients

In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
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3.

Combine butter & sugars

Once the butter has cooled, add both sugars to the bowl. Whisk until combined.
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4.

Add eggs

Whisk in the egg and egg yolks until well combined and lighter in color.
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5.

Add wet ingredients

Add in the sourdough discard, heavy cream, and vanilla until smooth.
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6.

Combine wet & dry

Gently fold dry ingredients into wet until just incorporated.
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7.

Fold in chocolate chips

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8.

Chill the dough

Cover the dough and refrigerate for at least 2–4 hours, or up to 24 hours for deeper flavor
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9.

Preheat oven

Set to 375°F. Line 2 baking sheets with parchment paper
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10.

Scoop dough

Let dough soften at room temp for 20–25 mins before scooping. Use a large cookie scoop (3 tbsp) and space cookies 2" apart.
Scoops of sourdough discard chocolate chip cookie dough on a baking sheet with cookies and milk in the background.
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11.

Bake

Bake 10–12 mins until edges are golden but centers are soft.
Overhead stack of sourdough discard chocolate chip cookies on a baking sheet.
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12.

Cookie Jenga 🍪🥛

Stack of sourdough discard chocolate chip cookies with the top two tilted, milk in the background.
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13.

Cool & enjoy

Cool on the baking sheet 5 mins, then transfer to a rack. Sprinkle with flaky sea salt and enjoy warm.
Stack of Salted Butter Sourdough Discard Chocolate Chip Cookies on a rustic wooden board, with golden edges and gooey chocolate chunks in warm natural light.
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Notes

The magic happens the moment you sink your teeth into one — crisp edges giving way to a soft, gooey center, warm chocolate melting across your tongue. Grab that starter, brown some butter, and get ready… your kitchen is about to smell like pure happiness.
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